Mexican Macaroli

• 3 Tbsp. corn oil
• 1 lb. boneless beef round, diced
• 1 c. chopped onion
• 1 clove garlic, minced or pressed
• 1 1/2 c. beef broth
• 1 (8 oz.) can tomato sauce
• 1 tsp. chili powder
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 oz. cooked macaroli, drained
• 1 (12 oz.) can corn with red and green peppers, drained
• 1 medium tomato, chopped
• 2 Tbsp. chopped green chilies
• Cheddar cheese (optional)
• green onion (optional)
• sour cream (optional)

1. In 5-quart Dutch oven, heat corn oil over medium heat.
2. Add meat, half at a time.
3. Stirring constantly, cook 5 to 7 minutes or until well browned.
4. Remove meat.
5. Add onion and garlic.
6. Stirring constantly, cook 1 minute or until crisp-tender.
7. Add beef broth, stirring to loosen browned bits.
8. Stir in meat, tomato sauce, chili powder, oregano, salt and pepper.
9. Reduce heat.
10. Cover and simmer, stirring occasionally, 20 to 25 minutes or until meat is tender and sauce is slightly thickened.

corn oil, boneless beef round, onion, clove garlic, beef broth, tomato sauce, chili powder, oregano, salt, pepper, corn with, tomato, green chilies, cheddar cheese, green onion, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723306 (may not work)